Spice Muffins
(adapted from recipe on back of the rye flour)
Makes 12
1 cup rye flour
1 cup all purpose flour*
1 T. baking powder
1/2 t. salt
1 t. Vietnamese cinnamon
2 eggs, room temperature
1/2 c. canola oil
1 t. vanilla
1/2 c. honey
3/4 c. buttermilk, preferably whole
1/2 c. golden raisins
Preheat the oven to 375 degrees. Grease a 12-cup muffin tin.
In a large mixing bowl, whisk together dry ingredients. Add raisins, and toss until all the raisins are lightly coated and separated from each other. In a second bowl, mix together wet ingredients well, until smooth. Add wet ingredients to dry and fold together until just combined. Do not overmix or the muffins will be tough.
Spoon into prepared muffin tin. They will be about 3/4 full but will rise during baking.
Bake 15 minutes.
Remove from oven and cool for a few minutes (about 5) then remove to a rack to finish cooling.
Freezes well.
* you can substitute oat flour for all-purpose flour.
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